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UNIVERSITY BULLETIN 

LOUISIANA STATE UNIVERSITY 

Published by the Louisiana State University and Agricultural and Mechanical 
College at Baton Rouge. Issued monthly except November and December. 

Entered December 22, 1909, at Baton Rouge, La., as second-class matter, under 
Act of Congress of July 16, 1894. 



VOL. V— N. S. 



SEPTEMBER, 1914 



No. 9— Part 1 




A. COUNTRY HOME IN LOUISIANA 



HOME ECONOMICS 

Public Schools of Louisiana 



By R. MYRTELLE BILLINGS, 
State Supervisor of Home Economics. 



APPROVED BY 
T. H. HARRIS, State Superintendent of Public Education. 



fdonor^ph 



LOUISIANA STATE UNIVERSITY, 

Department of Junior Extension and Home Economics. 



Edwin S. Richardson, 
Superintendent. 

William H. Baijs, 
Assistant Superintendent in Charge of Pig Clubs. 

R. ]Myrtelle Billings, 
State Inspector of Home Economics. 

P. L. GUILBEAU, 

State Inspector of Agricultural Schools. 

Alice Keeler, 
Assistant in Charge of Canning Clubs. 

John A. Redhead, 
Assistant in Charge of Corn Clubs. 

Maevin G. Osborn, 
Secretary. 



A 



^ 







CONTENTS OF BULLETIN. 



PAGE 

1. Home Economics in the Public Schools 5 

2. State Aid for Departments Organized 6 

3. Rules Governing the Organization of Departments 6 

4. Qualifications of the Teacher 7 

5. Duties of the Teacher 7 

6. Course of Study for Approved Departments 9 

7. Equipment for Approved Departments 32 

8. Course of Study for Home Economics in Four-Room 

Schools of the State 40 

9. Equipment for Departments in Four-Room Schools. ... 48 

10. Books, Bulletins, and ^Magazines for reference and for 

Supplementary Reading 50 

11. Educational Exhibits Which May Be Secured Without 

Expense 57 



HOME ECONOMICS IN THE PUBLIC SCHOOLS. 

Courses in home economies as found in the curricula of the 
schools of today are not resultants of accident but of an evolution, 
the purpose of which is to bring the public schools into closer and 
more vital touch with the conditions of our present-day civiliza- 
tion, and to meet more fully the demands of this civilization. 

To fit for life, to make the individual intellectually, socially, 
morally, and industrially efficient is the all-important function of 
the education of today. ' ' The school must produce not merely a 
good man or woman, but a good man or woman good for some- 
thing." Formerly a girl was taught in the home to cook, spin, 
weave, sew, and make garments, but modern life with its many 
complexities has made this impossible, so the school must provide 
this training. 

PRACTICAL VALUE OF HOME ECONOMICS. 

1. The subject of domestic science includes those things with 

which a woman must necessarily deal every day of her life. 

2. The child through proper instruction and illustration of 

right ideals adopts a proper standard of home life. 

3. Habits of accuracy, observation, reflection, application of 

sciences to real life, careful movement, order, neatness, 
and cleanliness are the results of daily practice. 

4. A young girl's interest in home duties is retained and inten- 

sified by finding out the reason for doing this and that. 

5. With a knowledge of the principles of ventilation, heating, 

lighting, plumbing, cleaning, and disinfecting; of the food 
requirements of different people and how to supply them, 
the woman in the home is enabled to keep her family well 
nourished and comparatively free from disease. 

6. A knowledge of the composition and digestion of food makes 

it possible to prevent digestive disorders. 

7. With a knowledge of the nature of food materials a sub- 

stitution of one thing for another may be made, so as 
wisely to meet an emergency or save money. 

8. Ability to plan profitably the division of income and keep 

accounts that are of value for reference may save the 
family from "living beyond their means," with conse- 
quent unhappiness. 

9. Ability to draft patterns, make and mend articles of cloth- 

ing, may add more to one 's happiness and prosperity than 
any other school studv. 



10. Mistress ana maid who have solved the same problems ii) 

home economics are mutually helpful. 

11. Home economies really means "right living." 

12. A girl has a right to an education as precisely adapted to 

a woman's work as is a boy's preparatory to a man's work. 

STATE AID FOR DEPARTMENTS OF HOME 
ECONOMICS 

The State Board of Education has appropriated $400 for 
each approved department of home economics. This sum is to 
be paid in nine equal monthly installments. Not less than $100 
of this appropriation shall be set aside to be expended under 
the teacher's direction in the purchase of necessary supplies. 

RULES GOVERNING APPROVED DEPARTMENTS 
OF HOME ECONOMICS 

1. There shall be at lea.st two rooms of suitable size, prop- 
erly screened, devoted exclusively to the teaching of domestic 
science and art. 

2. The qualifications of the teacher shall be the equivalent 
of a full course in home economics in an institution offering 
specific training to teach the subjects in this course. 

3. The state course of .study for departments of home eco- 
nomics in high schools shall be followed. 

4. The furnishings shall include tables, cases, cupboards, 
chairs, desks, at least two sewing machines, large stove or range, 
and the equipment shall include such implements and utensils 
regarded as essential for the proper presentation of the course. 

5. There shall be a minimum of twelve girls above the sev- 
enth grade to take the work in home economics. 

6. On completing the course in home economies in the high 
school each student is entitled to 1 unit in household manage- 
ment, 1.5 units in cooking, and 1.5 units in sewing, making, in all, 
four credits. 

7. Each school having a department of home economics rec- 
ognized by the State Board of Education is required to have a 
home economics library. There must be expended annually 
$15.00 in the purchase of books. 

8. Schools preparing to meet the requirements and desiring 
state aid shall make application by August 1 of each year. Ap- 
plications should be signed by the parish superintendent and the 
president of the parish school board. 



DEPARTMENTS OF HOME ECONOMICS IN FOUR- 
ROOM SCHOOLS OF THE STATE 

1. There shall be at least one room of suitable size, properly- 
screened, and devoted exclusively to the teaching of home eco- 
nomies. 

2. There shall be a minimum of seven girls of sufficient age 
and advancement to take work in this subject. 

3. These departments shall be established only in schools 
employing at least four teachers. 

QUALIFICATIONS OF THE TEACHER. 

I. Technical and Educational. 

1. The qualifications of the teacher shall be the equiva- 

lent of a full course in home economics in an in- 
stitution offering specific training to teach the 
subjects of the course. 

2. Broad knowledge of all branches. 

3. Good taste in art, color combination, and design. 

4. Knowledge in economy in buying. 

II. Business Knowledge for General Management. 

1. Checks, bills, receipts, itemized accounts. 

2. Supply orders to submit to Board of Education. 

(a) Amounts closely estimated. 

(b) Cost closely estimated. 

3. Equipment. 

(a) Kind, depending on the means of the school 

and the age of the student. 

(b) Where obtained, cost, qualities, etc. 

4. Written forms for: 

(a) Outlines or syllabus of work. 

(b) Course of study. 

(c) Yearly report or short article for catalog. 

5. Letters to superintendents and school boards. 

6. Approach business men and parents tactfully. 

7. Conduct teachers' meetings. 

8. Public speaking. 

9. Organization of classes. 
10. Inventory of supplies. 



III. Social Knowledge. 

1. Knowledge of environment and home education. 

(a) How influence through the children? 

(1) Cleanliness, air, clothing, manners. 

2. Home needs studied. Connection made between the 

home and school. Make articles which would be 
of use and interest in the home. 

3. Civic needs. How best help the children to be use- 

ful in supporting them. 

4. Mingle with the people in the community and take 

part in the social life. 

5. Carefully adapt your work to the life and interest 

in the community. 

DUTIES OF TEACHERS. 

1. The teacher of home economics must give at least two-thirds 

of her time to this subject, but may be employed to teach 
other subjects during the time remaining. 

2. The teacher of home economics in a school receiving state aid 

for this purpose or some other competent teacher shall 
have charge of the extension work in home economics and 
the girls' club work in the school community. She will 
be expected to participate in the parish institutes and 
work in conjunction with the Department of Agricultural 
Extension in carrying out that work. 

3. The Agricultural Extension Department of the Louisiana 

State University has been designated to supervise the 
home economics departments in the schools receiving state 
aid for this purpose. It should be the duties of the teach- 
ers of home economics to report monthly to the parish 
superintendent and to the head of the Agricultural Ex- 
tension Department of the Louisiana State University, 
Baton Rouge, La., the progress of the work, using such 
blank forms as may be supplied by the above-mentioned 
departments. 

4. Miss R. Myrtelle Billings, representing the Extension Depart- 

ment of the Louisiana State University, has been selected 
to inspect state departments of home economics in the 
high schools. The Extension Department will be glad to 



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co-operate with the local authorities in such matters as 
selecting teachers for the departments of home economics, 
installing the necessary equipment, and in any matter in 
which it can be of service. 

Course of Study for Approved Departments of Home 

Economics. 

A. EIGHTH GRADE. 

1. Sewing. (First half of school year.) 

2. Cooking. (Second half of school year.) 

B. NINTH GRADE. 

1. Sewing. (First half of school year.) 

2. Cooking. (Second half of school year. 

C. TENTH GRADE. 

Household Management. (Throughout the year.) 

1. The house. 

2. Sanitation. 

3. Water supply. 

4. Laundering. 

5. Personal and household accounts. 

6. Home nursing and invalid cookery. 

D. ELEVENTH GRADE. 

1. Cooking. (First half of school year.) 

2. Sewing. (Second half of school year. 

A. EIGHTH GRADE— SEWING. 

(First half of school year. One double period daily.) 

FIRST MONTH. 

I. Stitches to be learned. Basting, running, over-handing, 
chain, and hem stitch. 
II. Articles to be made. 

1. A sewing bag: Teaching running stitch, stitching 

stitch ; hemming, overcasting, overhanding, and 
putting in cord. 

2. A dish towel: Teaching hemming (using a gauge in 

making a hem). 

3. A table napkin : Teaching French hemming. 



10 

III. Study of the sewing machine, 

1. Invention. 

2. Kinds commonly used. 

3. Names of parts. 

4. Operations concerned in using. 

5. General care of machine. 

6. Drill in threading, oiling and straight stitching on 

paper. ' 

SECOND MONTH. 

I. Textiles begun. Study of cotton. Growth, early history, 
varieties, cotton culture, by-products. 
II. Drafting of patterns. 

1. Simple cooking apron. (See directions.) 

2. Kimona nightgown. 

III. Making of cooking apron by hand. 
IV. Nightgown begun combining machine and hand sewing. 

(Directions for drafting pattern for cooking apron.) 
I. Measurements needed. 

1. Bust measure. 

2. Length from highest point of shoulder to desired 

length of apron. 

3. Waist measure. 

II. To draft front piece of apron. 

1. Measure on folded edge of paper length of apron 

A B. 

2. ^Measure at right angles to point A. 1-4 the bust 

measure for point C. 

3. Drop perpendicular from E down 1 inch for point D. 

4. Measure out from A. 6 inches on line A C for point 

E. Connect E and D with a straight line. 

5. Measure out at right angles to point B the length of 

A C for point F. Connect D and F with a 
straight line. 

6. Measure down on line A B from A, 6 inches for point 

G. Connect G and E with a curved line. 
Cut out through folds of paper. The front may be 
cut semi-fitted if desired. 



n 

III. To draft back piece of apron. 

1. Measure on fold of paper length of back A B. 

2. At right angles to A measure out 1-4 bust measure 

for point C. 

3. Drop perpendicular down 1 inch below point C for 

point D, 

4. Measure out from A on A C 6 inches for point E. 

Connect E and D with a slanting line. 

5. Measure out at right angles to B 1-5 waist measure 

for point X. Connect D and X with a slanting 
line. 

6. Measure down from A 5 inches for point G. Con- 

nect E and G with a curved line. 
IV. Cut band length of waist measure plus 2 inches. Make 
four inches wide. 

THIRD MONTH. 

1. Spinning and weaving. Borrow cards used in hand card- 
ing and a spinning wheel if possible. Visit loom if 
one can be found in the neighborhood. 
II. Study of materials suitable for undergarments. 

1. Collect samples and mount in notebooks, stating 

width, price, and good and bad qualities of each. 

2. Tests for adulteration. 

III. Finish nightgown. A simple design may be embroidered 
if there is time. Lead pupils to see why colored ribbons 
and designs worked in color should be avoided. 

IV. Making of drawers, using commercial patterns. Make 
special study of the pattern, leading to more independ- 
ent work on the part of the pupils. 

FOURTH MONTH. 

I. Study of cotton continued. Manufacture of cotton cloth, 
finishing of cotton material, cotton industry in the 
United States. 
II. Make collection of samples of cotton materials suitable 
for dresses, window curtains, sheets and pillow slips 
and mount as above. It is necessary to know these 
materials by sight and "feeling" if one is to become a 
wise bnver. 



12 

111. Making a plain princess slip or plain underskirt. Atten- 
tion should be given to different methods of trimming. 
Discussion of lace as to durability and beauty. 

A. EIGHTH GRADE— COOKING. 
(Second half of school year. One double period daily.) 

FIFTH MONTH. 

I. Care of kitchen, tables, stoves, utensils, sink, refrigerator, 
cupboards, and food supplies. 

1. Students list utensils and order of keeping, and 

become acquainted with laboratory, 

2. Laboratory directions as to: 

(a) Personal cleanliness. 

(b) Care of table or desk and utensils in same. 

(c) Care of towels, sink, and stove. 
II. Food. 

1. Definition. 

2. Classification as to : 

(a) Sources; animal and vegetable. 

(b) Composition : protein, fat, carbohydrates, 

etc. 

(c) Uses in body. 

3. Weighing. 

4. Table of measures and abbreviations. Practice in 

measuring, using cups, tablespoons, and tea- 
spoons. 

5. Explain the duties of the "housekeeper" in the 

laboratory. Explain the best methods of keeping 
note-books and using text-books. 

III. Classification of food reviewed. 

1. Methods of cooking studied: baking, boiling, fry- 

ing, etc. Baking studied in detail. Irish potatoes 
baked and stuffed in half shell. Correct method 
of dishwashing taught. 

2. Boiling: principles involved; temperature, etc. 

Practice : mashed potatoes ; scalloped potatoes. 

3. Frying: principles involved; high temperature. 

Sauteing : principles involved ; high temperature 



13 

reached. Fricaseeing: principles involved; high 
temperature reached. Practice: French fried 
potatoes; potato balls. 

4. Steaming : use of double boiler. Cereals. Practice : 

oat meal with baked apples. 

5. Study of starch (review carbohydrates). Corn meal 

mush and cream of wheat. Corn starch experi- 
ments. 

(Our object in these lessons is to teach the dif- 
ferent methods of cooking while teaching carbo- 
hydrates. In each lesson teach the composition, 
food value, cost, source, preparation and serving 
of food.) 

6. Starch continued : long cooking of starch empha- 

sized. Corn starch mold. 

7. Vegetable fiber or cellulose. Vegetable lesson: 

creamed cabbage, creamed turnips, creamed car- 
rots, creamed onions. 

8. Sweet potatoes : southern dishes. Candied sweet po- 

tatoes. Grated potato pudding. 

9. Vegetable lesson. Egg plant : stuffed, fried. Cucum- 

bers : stuffed, salad. 
10. Cereals, such as grits, eornmeal, oatmeal, cream of 
wheat, and prepared cereals. 
IV. Study of protein foods. 

1. Egg lesson. Experiment showing effect of heat on 

eggs. 

(a) Low temperature for long time. 

(b) High temperature for short time. 

(c) High temperature for longer time. 

(d) Cooked in shell below boiling point. Made 

into sandwiches.) 

2. Eggs : cooked at low temperature. Poached on toast. 

Scrambled with toast. 

3. Omelets: (a) French, (b) puffy, (c) with rice, (d) 

with bread crumbs and white sauce. 

4. Thickening property of eggs in custard. 

(a) Soft (boiled custard). 

(b) Firm (cup custard). 



.14 



SIXTH MONTH. 

I. Batters and doughs. 

1. Classification. Popovers, griddle cakes, steam as 

leavening agent. 

2. Batters, Plain muffins. Stud}' of baking powder as 

leavening agent. 

3. Baking powder biscuits. Baking powder reviewed. 

4. Fruit rolls made of a variation of baking powder 

biscuit dough and fruit. Sauce. 

5. Soda and sour milk as leavening agents. Egg bread 

and graham muffins. 

6. Soda, sour milk and molasses as leavening agents. 

Boston brown bread. Steamed. 

7. Test on leavening agents and batters and dough, 

8. Yeast bread. Study of yeast plant. Classification 

of yeast. Effect of different temperatures. Ef- 
fect of different cultures. iNIagie yeast sponge 
set (or any dry yeast). 

9. IMagic yeast bread finished. Made into loaves. (Some 

outside work necessary.) 
10. Compressed yeast bread. Home-made yeast cakes. 
Cinnamon rolls. Bread. Coffee cakes. 

SEVENTH MONTH. 

I. JMilk Lessons. 

1. Composition, care of milk, bacteria common to milk. 

Souring of milk, controlling lactic bacteria. 
Cream testers and separators. Discussion of 
churns and thermometers. If possible give pupils 
an 0])portunity to make batter in class. Cottage 
cheese, floating island, junket ice cream. Freezers 
and freezing. 

2. Milk products: Cheese, cheese fondu, Welsh rarebit, 

3. Rice and potato croquettes with cheese sauce. 
II, Review. 

1, Test on yeast breads, milk, milk products. House 

cleaning lesson (practice). 

2, Review batters; plain cakes. Review baking; tem- 

perature, etc. 



HI, Gakes and Icings.- 

1. Icing lesson: icing cake made day before. 

2. Nut drop cookies : peanuts, hickory nuts, or walnuts. 

3. Steamed pudding sauce. 

4. Plain cookies. 

EIGHTH AND NINTH MONTHS. 

I. School lunches planned and prepared. 

II. Home supper planned and prepared. 
III. Meat Lessons — Beef: 

1. (a) Composition. 

(b) Cuts. 

(c) Experiments: broiled steak prepared and 

cooked. 

2. Principles of roasting: roast beef. 

3. Creamed beef (left from roast). Meat scallop; hash. 

4. Pot roast (with vegetables). 

5. Croquettes : from left-over meat, using white sauce 

and bread crumbs. 
IV. Serve a breakfast consisting of fruit, either fresh or pre- 
served ; cooked cereals, eggs, toast and butter, and coffee. 
Teach pupils to serve balanced meals. 

B. NINTH GRADE— SEWING. 

(First half of school year. One double period daily.) 

FIRST MONTH. 

I. Study of silk: Culture, life history of silk worm, the 
cocoon, silk reeling, manufacture of cloth, other uses of 
silk, artificial silk, silk industry. 

II. Teach mending and darning. After methods are learned, 

have pupils apply their knowledge to mending of cloth- 
ing which needs repairing. These garments should be 
brought from home. 

III. Articles to be made : Centerpiece or table runner of Rus- 

sian crash, showing how the darning stitch may be used 
in embroidering. 

SECOND MONTH. 

I. Study of wool : Varieties, growth, culture, remanufac- 
tured goods, uses of woolen yarn, common woolen ma- 



16 

terials (samples to be mounted as in the first year's 
work), wool industry of the United States. 
II. Study of materials suitable for a school dress, with gen- 
eral discussion on quality to look for, color combina- 
tions, trimmings, etc. 
III. Making of a simple school dress of wash material. 

THIRD MONTH. 

I. Study of linen : Growth of flax, varieties, culture, by- 
products, manufacture of yarn and cloth, common linen 
materials, uses of linen yarn, linen industry in the 
United States, other vegetable fibers. 
II. General discussion on personal appearance, neatness in 
dress, cleanliness, care of clothing. 
III. Continue work of last month on school dress, being care- 
ful that pupils get right idea of cutting, fitting, fin- 
ishing. The finished garment should be as neat on the 
inside as on the outside. 

FOURTH MONTH. 

I. Comparison of wool, cotton, silk, and flax; chemical dif- 
ference, varying characteristics and properties, methods 
of adulteration of our common materials, and ways of 
testing them. 
II. Comparison of home-made and factory-made garments as 
to cost, quality, durability, and appearance. 
III. Making a lingerie waist. If necessary, six weeks may be 
given to this problem. 

B. NINTH GRADE— COOKING. 

(Second half of school year. One double period daily.) 

FIFTH MONTH. 

I. Review study of meats as outlined for first year. 
II. Poultry: 

1. Dressing chickens to roast or to fry, 

2. Baking and frying of chickens. 

3. Made-over dishes of roast chicken. 
III. Soups: 

, 1. Stock soup; clear soup (of beef or chicken). 
2. Cream soups of tomato, corn, or peas. 



17 

IV. Pork: Cuts; composition; compare with beef. 

1. Pork chops and apple sauce. 

2, Making of sausage : stuffing skins, or, preferably, 

muslin bags ; to cure. 
V. Cuts of veal: Composition, digestibility. 

SIXTH MONTH. 

I. Study of fruits. Chemical composition, food value, cost, 
preservation, preparation and serving. Make special 
study of fruits of Louisiana, such as oranges, figs, etc. 
Use United States bulletins for accurate information. 
1. Prepare stewed apples, baked apples, apple sauce (ii 

apples are too expensive, use prunes or other 

dried fruit). 

SEVENTH MONTH. 

(Typical Louisiana products.) 
I. Rice : Its culture, harvesting, varieties, uses, value as food. 

1. Boiled rice. 

2. Rice croquettes. 

3. Red beans and rice. 

4. Rice curry. 

5. Rice custard. 

6. Rice jambalaya. 

II. Beans and peas (including soups). 

1. Green or snap beans. 

2. Green beans boiled with pork. 

3. Lima beans. 

4. Dried beans. 

5. Baked beans. 

6. Creamed peas. 

7. Cream of pea soup. 

8. New potatoes and peas. 

9. Peas boiled with pork. 

From a pound of beans, costing about five cents, one- 
fifth pound of protein and three-fifths pound of carbo- 
hydrates are obtained. 

The same amount of protein in meat costs fifteen to 
twenty cents. 



IS 

The use of canned fruits and vegetables and meats in 
home cooking. 

Economic value of canned foods in the home. Cost com- 
pared with fresh products. 

]\Iake use of products of girls' canning clubs and school 
gardens when possible. 

III. Peanuts: Culture, harvesting, variety, uses, value as food 
(human food or stock food). 

IV. Products of sugar cane. 

1. Manufacture of sugar. 

2. Forms of sugar. 

3. Food value of sugar. 

4. Effects of heat on sugar. 

5. Candy-making. Not more than two such lessons 

should be given during the year. 
V. Any other product typical to certain localities should be 
studied in the same way. 

EIGHTH AND NINTH MONTHS. 

I. Teach fish and oysters. Compare food values of these 
with that of meat. When fish cannot be obtained in the 
neighborhood market, interest some of the boys in sup- 
plying the kitchen. 
II. Planning a home breakfast, supper or luncheon. Points 
to be considered : 

1. Cost. 

2. People to serve. 

3. Season. 

4. Well-balanced meal. 

5. Marketing. 

6. Duties of the waitress. 

7. Duties of the hostess. 

8. Table manners. 

9. Dining room, linen, silver. 

10. Color scheme. 

11. Laying the table. 

12. Management in the kitchen during the serving of 

meal. 



19 




A LESSON IN TABLE MANNERS. 
(Farmers' Short Course, L. S. U.) 



III. If possible, give each pupil opportunity to plan, prepare 
and serve at least one meal. Emphasize food value and 
cost in each case. 

C. TENTH GRADE— HOUSEHOLD MANAGEMENT. 

(One double period daily throughout the year.) 
Sixty minutes of each period should be given to lecture 
and recitation work and twenty minutes to laboratory 
work. 

FIRST MONTH. 

I. Discussion of terms Domestic Science, Domestic Art, 
Household Economy, Household INIanagement and Home 
Economics. Be sure pupils understand these terms and 
decide on terms which include all others. Teach pupils 
what Home Economics stands for. 



20 

II. The Home: The aim of the home, ideals in establishing, 
education in the home, the mistress of the home, enter- 
tainment in the home. Confusion of terms house and 
home. 

III. The House : 

1. Development. 

(a) Evolution of the house. Shelter of different 

people and ages. 

(b) Comparison of modern and early houses. 

2. Location of the house and its surroundings. 

(a) Soil and drainage. 

(b) Exposure of the house. (Excursions should 

be made by class and lessons learned by 
observation.) 

3. House Planning. 

(a) Cost. 

(b) Appropriate style for surroundings. 

(c) Size of rooms, arrangement of rooms, closets, 
pantries, bathrooms. (Criticise plans found 
in magazines.) 

(d) Amount of plumbing, location of. 

(e) Foundation. 

4. Materials to be used in the construction of the house. 

Consider walls, floors, plumbing, heating, and 
ventilation systems; lighting. 
Visit a house in process of construction if possible. 

5. Estimate cost. (Give careful directions for note- 

book work.) 

SECOND MONTH. 

IV. Home Finishing and Decoration. 

1. Interior floors, walls, ceilings, 
(a) Suitability. 



21 

(b) Durability. 

(c) Cleanliness. 

(d) Beauty. 

(A lecture by a good architect or a car- 
penter would be very instructive at this 
time.) 

2. Furniture and furnishings. (Visit a furniture store.) 

(a) Durability. 

(b) Convenience. 

(c) Appropriateness. 

(d) Ease of keeping clean. 

(e) Good and bad taste in furnishing. 

3. Careful study of lighting, heating and ventilating 

systems. 

THIRD MONTH, 

Kitchen. 

1. Requirements of a sanitary kitchen. 

(a) Walls and floor coverings, relation to labor 

in caring for. 

(b) Proper ventilation and lighting. 

(c) Care of kitchen and kitchen equipment. 

(1) Means of securing cleanliness. 

(2) Importance of order and neatness. 

(3) Disposal of kitchen wastes. 

2. Equipment for convenient kitchen. 

(a) Tables. 

(b) Sinks. 

(c) Refrigerator. 

(d) Cupboards and pantries, which are mouse 

and insect proof. 

(e) Flour and other food receptacles. 

(f) Arrangement of furniture to save time, en- 

ergy, steps. Make the best of existing 
conditions. 



22 



(g) Study of choice, care, arrangement, and re- 
pair of the smaller utensils. 

(h) Cleaning of nickle, brass, tin, copper^ zinc, 
granite, glass. (Make these lessons prac- 
tical.) 

( i ) Discussion of kitchen towels : number, meth- 
od of making, laundering, hanging, dry- 
ing. 

(j) Cupboard for materials and utensils used 
in cleaning. 

(k) Make a list of these materials and utensils, 

FOURTH MONTH. 

VI. The Dining Room. 

1. Discuss size, location with relation to other rooms, 

floors and floor coverings, wall covering which 
will suggest cheer and brightness, furniture that 
is durable and appropriate, simple furnishings, 
curtains and draperies. 

2. Discuss arrangement of furniture and methods of 

making dining room serve as living room. 

3. Care of linen, silver, and dishes when not in use. 

4. Necessity for screening windows of kitchen and din- 

ing room. 

5. Setting the table, method of serving, duties of wait- 

ress and hostess, table manners, dishwashing, re- 
moval of stains from tablecloth, mending and 
darning of table linen, review of French hem- 
ming, method of washing table linen, embroider- 
ing. 




ROOM TO BE REMODELED. 




CLASS AT WORK 



24 




DINING AND LIVING ROOM COMPLETE. 



The above pictures illustrate the practical work of the class in household 
management at the Louisiana State University during the summer session of 
1914. The class problem consisted in remodeling the room as shown in the 
first picture and making of this a combined living and dining room. The walls, 
floor, and woodwork required treatment ; old furniture needed attention ; the 
windows had to be screened, curtains made; and. to encourage resourceful- 
ness and ingenuity, it was assumed that very little money could be expended. 

From dry-goods boxes a window-seat was constructed, carefully lined and 
covered ; two dilapidated armchairs were brought forth, padded and covered, 
and reinstated in the living room ; a study table was also reclaimed and 
pressed into service. 

The selection and arrangement of pictures, the hanging of curtains, the 
placing of tables and chairs, and other furnishings completed the work. 'Ihe 
twenty-four girls who participated in this home-making problem have some- 
thing more than theory — they have learned to do by doing. 



25 

The course in household management should be as prac- 
tical as courses in sewing or cooking. It might be pos- 
sible to get the use of a vacant room in or near the school 
to be fitted up by the girls themselves. The walls might 
be papered or calsomined, the woodwork painted or var- 
nished, and the floor covered with matting. "While one 
group is kept busy with this, have others making cur- 
tains, covering chairs, or making a window seat. The 
boys are always eager to show their skill with the ham- 
mer and saw. In this way, a very attractive living room 
may be made or a combination living room and dining 
room with well-creened windows and doors. The next 
problem may be the girl's bedroom. 

VII. The Bedroom. 

1. Location with reference to other rooms, best floor 
covering and care of same, good shades and drap- 
eries, best light. Necessary furnishings, advan- 
tage of good healthful sleep, therefore a good bed 
with good springs. Proper size of sheets, pillows, 
etc. Have pupils make sheets and pillow slips and 
teach them how to make a bed. Use your own 
room for this lesson. Be sure that each girl gains 
valuable knowledge of how to make her own room 
neat, attractive and comfortable. 
VIII. The Bathroom : Study its furnishing and equipment, fol- 
lowing the general plans in Part VII. 

FIFTH MONTH. 

IX. The Care of the House. 

1. Requirements of a sanitary house. 

(a) Sources, kinds and dangers of dirt. 

(b) How to prevent accumulations of dirt. 

(c) How to remove dirt. 

(1) Systematic cleaning of rooms. 

(2) Special methods for various rooms 



26 

(d) Care of woods, metals, leather, glass, floors, 

walls, linens, hangings. 

(e) Agents used in securing sanitary conditions. 

(1) Nature's agents: sun, air, water. 

(2) Chemicals, soap, soap powders, agents 

for softening water, chemicals for 
removing stains, deodorants, dis- 
infectants, antiseptics. 

2. Household pests and means of destroying them 

(teach necessity for screening). 

3. Disposal of M^astes to prevent: 

(a) Obnoxious gases. 

(b) Breeding of flies. 

(c) Pollution of water. 

4. Repairs. 

Daily Routine of Household Work. 

1. Necessity for thought and system in: 

(a) Planning daily routine, weekly plans, 

monthly plans. 

(b) Division of labor. 

2. Study of the household service problems. 

(a) Point of view of mistress. 

(b) Point of view of maid. 

(c) Suggestions for solution of the problems. 

(d) Give general directions for sweeping, dust- 

ing, cleaning of matting, method of wash- 
ing windows, cleaning of painted wood- 
work. Make these lessons practical by 
having pupils really do the work. Give 
lectures in connection with the practical 
work. Have pupils make out a daily pro- 
gram to be used at home. 

SIXTH MONTH. 

3. Household conveniences. 

(a) Conveniences that make a house modern. 

(1) Water system and sewerage disposal. 

(2) Heating and lighting system. 



27 

(b) Helps in housekeeping. 

(1) Discussions and lessons if possible, 

using fireless cooker which will do 
baking as well as boiling. 

(2) The water cooler. 

(3) The dustless mop and dusters. 

(4) Value of a dress form to a woman 

who does her own sewing. 

(5) The vacuum cleaner. 

(6) Cement walks; help in housekeeping, 

estimated cost. 

(7) List made of utensils which are not 

commonly found but which would 
be very useful in general house- 
work. 
(Each member of tlie class should have an opportunity 
of supervising the cleaning and care of one or two 
rooms for a week.) 

SEVENTH MONTH. 

XI. Household Expenditures. 

1. Necessity of keeping record of expenses so that fam- 

ily will not live beyond means. 

2. Teach simple system of keeping accounts, showing 

how the percentage of the income allowed for 
each division will depend chiefly on the size of 
the income and the ideals or standards of the 
family. Lead the pupils to see the difference 
between the necessities and luxuries. Give the 
ideal budgets as suggested by Ellen H. Richards, 
showing the division of incomes varying from 
$500 to $4000. Lead pupils to see how the high 
cost of living is due to waste, buying out of sea- 
son, buying perishable food stuff, fads or fash- 
ions for dishes. Try to persuade the girLs of 
the class to keep accounts in their homes. 

3. Personal Accounts. 

Teach reasons for keeping personal accounts, 
best methods to use, meaning of "clothing budg- 



28 

et. " Encourage the girls to keep account of all 
the money spent for clothing during the year. 
Economical planning of clothing, clothing budget 
which averages $65.00 per year. Plan another 
at $100.00 for girl making her undergarments 
and shirt waists. 

EIGHTH AND NINTH MONTHS. 

XII. Water supply and disposal of waste in community where 
school is located. Sources of water and its filtration. 
Disposal of refuse. Draining and plumbing. 

XIII. Laundering of clothes. Necessity of study of personal 

and household laundry. Intelligent use of chem- 
icals. Best kind of soap to use, methods of soften- 
ing water. Mending and removing of stains before 
washing clothes, best methods of washing, bluing, starch- 
ing and drying. Ironing and care of irons. Neces- 
sity for marking clothing and methods. It is not nec- 
essary to have an equipment for teaching this. Make 
use of utensils you already have. 

XIV. Home Nursing. 

1. Invalid cookery. Liquid, soft, light and full diet. Rules 
for serving the sick. Application ; dishes for the 
sick. 
2. Care of the sick room. Proper way to make a bed. 

D. ELEVENTH GRADE— COOKING. 

(First half of school year. One double period daily.) 

An effort should be made during the senior year of 
the high school to round out the course in home eco- 
nomics, and make it more complete by means of lec- 
tures, demonstrations, excursions, reference readings, 
and general discussions. Food study should correlate 
with cooking lessons. 

FIRST MONTH. 

I, Preservation of food. 

1. Reasons for preserving food. 

2. Methods : Refrigeration, canning, drying, use of pre- 

servatives. 



29 




METHODS OF HOME CANNING. (Farmers' Short Course, L. S. U.) 



II. Canning, jelly making, pickling, and preserving of fruits 
and vegetables, using steam pressure canner with tin 
cans; also canning and preserving in glass jars (various 
methods). 
III. Digestion of foods. 

1. The cell, its structure, functions, its powers, stages 

in the life of a cell. 

2. The tissues. Define, name kind, state functions. 

3. Purpose of digestion. 

4. How food is dissolved in the mouth, in the stomach, 

in the intestines. 

5. Absorption of food and necessary requisites. 

6. Assimilation. Explain process, tell of circulatory 

systems concerned. 

7. Excretion. Explain processes. 



30 

IV. Relation of cookery to digestion. 

1. Necessity for variety and balance in foods. 

2. How foods differ in ease of digestion. 

3. How method of cooking affects foods. 

4. Digestion affected by flavors or appearance of foods. 

5. Mastication in eating. 

6. Moderation in eating; necessity of regular hours. 

7. Cheerfulness necessary to good digestion. 

SECOND MONTH. 

I. Beverages. Tea, coffee, chocolate, cocoa. Sources, com- 
position. Food value, preparation for market and table. 
II. Doughs. Review breadmaking. 
III. Making of cookies and gingerbread. 

IV. Pastry : Essentials, proportions, methods, two crust pies, 
time for baking. 
V. Cake making. 
VI. Desserts. Hot puddings, cold desserts. 
VII. Health. 

1. Human body. 

(a) Structure of human body. 

(b) Function of human body. 

(c) Removal of waste of body. 

(d) Necessity of daily baths, clean clothes, good 

habits, proper food, relation of good food 
to good work. 

(e) Care of the body as to rest, fresh air, exercise 

(f) Care of the hair, teeth, skin. 

THIRD MONTH. 

I. Making of palatable and wholesome sandwiches of meat, 
fish, fruit, eggs or nuts. 
II. The cold lunch for school. 
III. Lunches for the workingman, the traveler, the picnic, the 

cold supper. 
IV. Food materials. 

1. Production and manufacture, intelligent buying and 
care of foods, economical value depending on ex- 
penditure of time, labor, fuel, as compared with 
food value received. 



31 

2. Adulterations of food, methods of detecting in foods 
Avhich are easily adulterated, pure food laws, re- 
view of study of milk, emphasizing adulteration 
and preservatives. 

V. Sanitation as regards to foods. 

1. Causes of the spoiling of foods. 

2. Prevention of food decomposition, 

3. Dust and flies in their relation to foods. 

4. Selection of food from a market having sanitary 

conditions. 

5. Storage and care of food. 

(a) Commercial methods. 

(b) Home storage. 

(c) Care of vegetables, fruits, dairy products, 

eggs, meats, fish, breads, cakes, spices and 
canned fruit. 

6. Handling of foods by dealer and housekeeper, 

7. Pure food laws. 

8. Public ordinances regarding sanitary conditions of 

markets and eating houses. 

FOURTH MONTH. 

I. The dining room: Location, furniture, general care of 
the room, 
II. Table linen. How to determine, good quality in buying ; 
how to launder table linen, methods of repairing, use of 
silence cloth, how to spread table cloth, 
III, Setting the table, 

IV. Duties of waitress. Rules for serAdng. 
V, Dietaries: Planning of menus. 

1. Food requirements for different conditions, depend- 
ing on age, sex, habits, physical conditions and 
climate. Comparative food value and cost of 
foods. Meaning of calorie. 



32 

D. ELEVENTH GRADE— SEWING. 
(Second half of school year. One double period daily.) 

FIFTH MONTH. 

I. Review fiber study (cotton). 
II. Study of dress : Ready to wear, home-made clothing, cost 
of clothing for a year, low, medium and high. 
III. Making of a plain tailored skirt. (Cotton.) 

SIXTH MONTH. 

I. Review fiber study (wool). 

II. Study of dress. Relative cost of home-made, tailor, and 
ready to wear clothing. Give concrete example in this. 

III. Garments to be made : Tailored shirt waist with plackets 

in sleeves. If there is time make lingerie waist. 

IV. Hygiene of clothing. 

1. The hygienic importance of clothing. 

2. When is the body well clothed. 

3. Relation of clothing to body heat. 

4. Relation of clothing to absorption. 

5. Clothing and cleanliness. 

6. Danger in buying ready made garments which have 

been made in sweat shops. 

SEVENTH MONTH. 

I. Review fiber study (silk). 
II. Study of dress. Design, measure of harmony, essentials 
of a beautiful gown, appropriateness in gowns. 

III. Designing of a dress or costume. 

IV. Garments to be made: Lingerie dress suitable for grad- 

uation. 

EIGHTH AND NINTH MONTHS. 

I. Review fiber study (linen). 

II. Study of adulterations of our common materials and ways 

of testing them. 
III. Practical work in testing cloth. 



33 

IV. Care and repair of elothino: : Daily care of clothing, use 
of hangers, airing of clothes, use of cover bags for 
gowns, careful brushing, pressing, care of clothing be- 
tween seasons, renovation and cleaning of clothing, dye- 
ing, removal of stains, mending and remodeling, care of 
shoes and rubber. 
V. iNIaking of case or bag to cover and protect a dress on 
hanger. 

Equipment for Teaching Home Economics. 

PRINCIPLES OF SELECTION. 
If the equipment is too meagre, the work is restricted and 
girls do not learn the value of good utensils; if too elaborate, 
ingenuity is not developed and girls get extravagant ideas that 
are not practical in the home. Therefore, it is well to use great 
care in selecting so that both extremes may be avoided. 

A distinction should be made between equipment and mainte- 
nance. Equipment includes all stationary furnishings and all 
furniture and apparatus which can be used from year to year; 
maintenance or yearly supplies includes all materials used to 
carry on the work. 

The cost of equipping a school depends upon the number of 
students to provide for, on the kind of equipment, and upon the 
methods of work. 

EQUIPMENT FOR SCHOOL KITCHEN. 

The ideal class averages sixteen, but an equipment for twenty- 
four is commonly used. Work is conducted by the group meth- 
od (girls working in groups of two), or the individual method, 
each working alone. 

TABLES. 

Separate group tables may be used, or a long continuous table 
with places for working on either side, oblong or hollow square. 
The table should represent an ideal for the home kitchen and 
need not be expensive if made by the local carenter. (See work- 
ing: drawing.) 



34 

TABLE TOPS. 

The tops of the tables may be made of various materials, (1) 
selected white maple with a fine, hard finish gives good service, 
(2) white enamel iron tops are sanitary, attractive, durable, but 
expensive, (3) zinc-covered tops are good when new, but warp 
easily, (4) glass tops are not practical. Small gas burners on 
the tops of the tables are used, a burner for each girl. 

Attachments must be permanent, and there should be as little 
piping on top of the tables as possible. 

GENERAL EQUIPMENT FOR KITCHEN. 

1 cooking stove (wood, coal or gas range). 

2 enamel sinks. 

1 supply table. (This table may be used for dining table if no 

better is obtainable.) 
1 water boiler and gas heater. 
1 ice box, 

1 instruction table or desk, with chair. Blackboards. 
1 set of tables for sixteen girls (to form hollow square). 
1 supply closet or pantry with shelves. 

EQUIPMENT FOR EACH DESK. 

(For two girls.) 

1 two-plate gas burner. 

2 16-inch rubber tipped stools. 

ENAMEL WARE. 

2 mixing bowls, 1% qts. 

2 double boilers. 

2 sauce pans with covers, 2 qts. 

2 utility pie pans. 

2 waste jars, with covers. 

2 custard cups, size 2% inches. 

2 seamless dish pans, 16x51/2 inches. 

1 pitcher, 2 qts. 

TIN WARE. 

2 pie tins, 6 inches. 
1 flour dredger. 

1 set salt and pepper shakers. 



35 

1 biscuit cutter, 2 inches. 

1 small grater, half-round. 

1 cake turner, black wooden handle. 

1 measuring cup. 

WIRE WARE. 

1 wire strainer, fine. 

1 Dover egg-beater, cup size. 

2 egg whips. 

WOODEN WARE. 

1 small rolling pin, 12 inches. 

2 vegetable brushes. 

2 asbestos mats, with wire. 

1 slotted spoon, holly wood. 

IRON AND STEEI. WARE. 

2 7-inc'h steel frying pans. 

CUTLERY. 

2 good quality black handled steel knives. 

2 steel forks of same quality. 

2 paring knives. 

2 6-inch spatulas. 

2 metal tablespoons. 

2 metal teaspoons. 

GLASS WARE AND CROCKERY. 

2 white porcelain cups. 
2 white porcelain saucers. 

SUPPLY CLOSET. 

ENAMEL WARE. 

2 double boilers, 3 qts. 

1 sauce pan, 3 qts., with covers. 

1 sauce pan, 4 qts., with cover. 

2 mixing bowls, ll^ qts. 

2 mixing bowls, i/o qt. 

3 seamless milk pans, 2 qts. 

3 seamless milk pans, IY2 Qts. 

2 seamless deep pudding pans, 6 qts. 

1 cofi'ee pot, 4 qts. 

1 (|uart measure. 

2 milk strainers. 



86 



2 colanders, 10 inches. 

1 dipper, 1 qt. 

2 preserving kettles, 8 qts. 
2 tea kettles, 8 qts. 

TIN WARE. 

2 biscuit sheets, 10x14 inches. 
6 bread tins, 3x8x5 inches. 
4 round loaf cake pans. 

medium size for angel cake, 
6 square loaf cake pans. 
2 jelly molds, 1 qt. 
2 apple corers. 
2 No. 2 Arctic fruit presses. 
1 funnel. 

1 ice cream brick, 1 qt. 

2 pie pans, perforated bottom. 

1 steamer, lOi/j. inches. 

2 oblong cake pans. 

2 handle flour shakers, medium. 

1 small sugar scoop. 

2 nutmeg graters. 

CUTLERY AND INSTKLJM KN'I'^ 

1 knife sharpener. 

3 larding needles. 

1 set steel skewers. 

2 mincing knives (double). 

2 bread knives, extra quality. 

1 meat knife, 8 inches. 

1 self-pulling corkscrew, 

1 potato chip slicer. 

1 potato scoop, 1/2 inch. 

1 basting spoon, 16 inches. 

1 pair shears. 

GLASS W^ARE AND CROCKERY. 

6 lemon squeezers. 

4 dozen jelly glasses, with covers. 

4 dozen glass jars, pints, for canning. 

1 dozen pint glass jars, with covers, for supplies. 



37 



1 dozen quart glass jars, with covers. 

2 white earthen bowls, 10 inches. 
2 white earthen bowls, 12 inches. 

JAPANNED TIN WARE, 

1 flour can, with sifter, 100-lb. size. 
1 bread box, 10x10x15. 
1 sugar box, 10-lb. 

1 dust pan. 

2 nickel trays, 20x30 inches. 
1 nickel tray, 12x14 inches. 

WIRE WARE. 

1 waste basket. 

2 meat forks. 

2 chain cleaners. 

2 frying baskets. 

2 extension strainers. 

2 soap shakers, 

1 cake cooler. 

SHEET AND CAST IRON WARE. 

2 steel frying pans, 9 inches. 

2 steel frying kettles, 9 inches, extra deep, flat bottoms 

1 steel covered roaster. 

1 family scale. 

1 bread-stick pan, steel, 12 hole, 5 inches long. 

1 ice cream scoop. 

2 food grinders. 
1 call bell. 

1 chisel. 

2 Sprague can openers, 
1 round waffle iron. 

1 cake griddle. 

1 baking sheet for fish. 

WOODEN WARE, 

2 1-gallon ice cream freezers. 
1 1-quart ice cream freezer. 
1 scrubbing brush. 

1 stove blacking brush. 



38 

1 bottle brush. 

1 fish plank, 14 inches. 

1 wooden mallet, 3x5 inches. 

2 butter paddles. 
2 wooden spoons. 
2 brooms. 

1 whisk broom, medium. 
1 long handled mop. 

1 clothes rack, 

2 chopping bowls. 
1 salt box. 

1 thermometer. 
1 clock. 

GLASS WARE AND CROCKERY. 

1 white bowl, small size. 

2 white china plates, 7 inches. 

2 brown and white covered casseroles, S^/^ inches. 

TOWELS, PAPERS, ETC. 

36 dish towels. 
36 dish cloths. 

3 yards cheese cloth for washing meat and fish. 

2 strainer bags for jelly. 
1 canvas bag for ice. 

16 pot holders. 
1 ball of white twine. 
1 roll plain manilla paper for draining fried materials on. 

3 rolls oiled paper for sandwiches. 

The above list represents a part of an equipment costing from 
$400 to $500. It would need to be cut down for an equipment 
costing from $200 to $300. In cutting down this list fewer 
articles could be furnished to each pupil and a number of uten- 
sils could be omitted, as, for instance, the set of larding needles. 
The ice cream freezer can be omitted and a home-made variety 
used. 

B. EQUIPMENT FOR DINING ROOM. 
I. Furniture and Furnishings. 
A table, round or square. 
Six chairs. 



39 

Ohina closet. 

Side board or buffet. 

Rug for the floor. 

Plain shades and curtains. 

II. China. For general equipment, a smaller dinner set is 
sufficient. 
6 5-inch plates. 
6 7-inch plates. 
6 8-inch plates. 



III. 



IV. 



1 


8-inch vegetable dish. 


1 


10-inch platter. 


1 


sugar bowl. 


1 


creamer. 


1 


covered butter plate. 


6 


cups and saucers. 


1 


sauce boat. 


6 


after-dinner coffee cups. 


6 fruit dishes. 


6 


soup plates. 


1 


covered dish. 


6 


drinking glasses. 


1 


glass pitcher. 


3 


sets salt and pepper. 


2 


compote dishes. 


1 


glass vase. 


ut 
1 


lery. 
set silver plated knives. 


1 


set silver plated forks. 


1 


set silver plated tablespoons, 


1 


set silver plated teaspoons. 


1 


butter knife. 


1 


carving set. 


lin 


en for dining room. 


2 


linen table cloths. 


1 


dozen linen napkins. 


1 


silence cloth. 


1 


center piece. 


2 


tray cloths. 



40 

C. EQUIPMENT FOR SEWING ROOM. 
I. Location of rooms. 

1. Preferably second floor. 

(a) Better air and light. 

(b) Fewer distractions. 

2. Light from two sides ; the southwest or northeast 

rooms are pleasant in the forenoon. 

3. The light entering the room should be at the left 

and at the back of students whenever possible. 
II. Size and shape. 

1. There is much advantage in a square or slightly ob- 

long room. 

2. A long and narrow room provides waste space and 

is usually very inconvenient. 

3. Approximate sizes of rooms depending on the num- 

ber of students are as follows: 
For sewing class of 16, 20x25 feet. 
For sewing class of 24, 28x28 or 26x30. 

III. Decoration. 

1. Wall should be medium light restful color, best 

painted. If paper is used it should by all means 
be all of one tone. Cartridge paper is very suit- 
able. 

2. Everything in the room should be very plain. Any- 

thing which serves as a dust catcher and is use- 
less should be considered unnecessary. 

3. Good blackboards are essential in this room. 

IV. Sewing room equipment. 

1. Tables, (a) one large drafting table, four drawers 

on each side, 38"x80''; (b) large sewing tables 
without drawers (62x34) ; (c) adjustable sewing 
tables of birch may be used. These are 28" in 
height, top 28''x40''. 

2. Sewing chairs. Dark oak or good woven cane seat 

chairs. 

3. Sewing machines: Singer, Domestic, New Home, or 

Standard. One machine for each group of three 
girls. 



41 

4. Cupboards must be provided in which to keep sup- 

plies and individual boxes of students. This may 
be a combination of cupboard and show ease for 
display of finished work. 

5. Mirror, large hanging mirror for use in fitting. 

6. Demonstration frame or stand covered with Java 

canvas. 

7. Drafting paper in rolls or in frame. 

- 8. Forms. These may be bust forms or bust and 
skirt combined. 
9. Waste basket 

10. Yard stick. 

11. Clock. 

Estimated cost of equipment for kitchen and dining room . $400.00 
Estimated cost of equipping sewing room 200.00 



Total .;t.:;r. . . .$600.00 

Departments of Home Economics in Four-room 
Schools of the State. 

To outline a definite course of study for the rural school 
would be impractical. The following plan is merely suggestive 
and should be rearranged to meet the needs of the community 
in which it is to be used. It assumes the endowment of common 
sense in the teacher in addition to a good special training in an 
approved institution on a foundation of at least a liberal high 
school education. 

For the purpose of presenting a classification of the house- 
hold industries which will be capable of expansion into further 
advanced courses of study as the needs for them may arise, the 
following grouping is submitted: 

I. The industries connected with food. 
II. The industries connected with clothing. 

III. The industries connected with shelter. 

Teachers of these subjects should keep in mind the desire in 
the state to promote a broad endeavor along the lines of adapting 
education to the broad and varied needs of its people. It rests 
largely with the teachers of these subjects to impress upon their 



42 

students the inferences to be drawn from the lessons. Such in- 
struction in the rural schools should result in an elevation in 
the standards of nutrition; a more appropriate and artistic style 
of clothing, more comfortable and attractive houses; the attain- 
ment of maximum efficiency in woman's activities at the mini- 
muni cost of energy, time, and money. 

The subjects which may be correlated with home economies 
are, first and foremost, hygiene. This emphasizes whole- 
some surroundings as a result of cleanliness and per- 
sonal physical care, and takes the student and teacher 
into the field of physiology. The sources of food, cloth- 
ing, and shelter materials, their cultivation, manufacture, and 
transportation are legitimately in the field of geography. Nature 
study will be particularly serviceable in connection with the 
structure, composition, and cultivation of food stuffs. The devel- 
opment of all industries is intimately related to the history of 
people and countries if that phase of social life is studied as well 
as the political history Arithmetic plays its important part in 
calculations, estimates, proportions, and the keeping of accounts. 
In all the written as well as verbal work the English language 
is the medium used which furnishes a continuous opportunity 
for its improvement through correction and suggestion toward 
the attainment of concise and adequate expression. 

The following lessons are capable of expansion or contraction, 
according to the local needs and possibilities. 

Course of Study for Sixth and Seventh Grades of 
Rural Schools. 

A. SIXTH GRADE. 

I. Sewing. (First half of session.) 
II. Cooking. (Second half of session.) 
III. Household Management. (Daily throughout the year.) 

B. SEVENTH GRADE. 

I. Sewing. (First half of session.) 
II. Cooking. (Second half of session.) 
III. Household Management. (Daily throughout the year.) 



43 

A. SIXTH GRADE— SEWING. 

(First half of session. Three double periods per week.) 
I. Stitches to be learned, basting, running, oVerhanding, 
chain and hemstitch. 
II. Articles to be made. 

1. Sewing bag to carry work to and from school. 

2. Dish towel, duster, iron holder, needle book, table 

cover, window curtains, dresser scarf. 
III. Cooking apron. 

1. Drafting of pattern to individual measurement (see 

directions on page 10). 

2. Economical placing of pattern. 

3. Best method of cutting. 

4. Basting and hemming, and putting on hem. 

5. Making button holes and sewing on buttons. 

6. Careful pressing of finished work. 

IV. Mending and darning. After methods are learned have 
pupils apply knowledge to mending of clothing which 
needs repair. These garments should be brought from 
home. 
V. Table runner or center piece. Apply darning stitch to 
embroidery. 

A. SIXTH GRADE— COOKING. 
(Second half of school year. Three double periods per week.) 
I. Care of the kitchen, tables, stoves, utensils, cupboards, 
and food supplies. 
II. Direction as to personal cleanliness. 
III. General discussion of foods. 

1. Sources; animal and vegetable. 

2. How they differ in composition. 

3. Uses in the body. 

IV. Table of weights and measures and practice in measuring 

foods by the tablespoon, teaspoon, cup, etc. 
V, Study of fruits. 

1. Fruits native to the locality, such as oranges, figs, 

peaches, bananas, etc. 

2. Methods of serving for breakfast. 



44 

3. Lessons in preserving (1) canned peaches; (2) or- 
ange marmalade; (3) preserved figs; (4) straw- 
berry jelly. 
VI. Breakfast cereals, such as grits, cornmeal, oatmeal. 

1. Study of grains and methods of making breakfast 

cereals in factories. 

2. Lessons in preparing cooked cereals, emphasizing 

necessity for long cooking. 

3. Use of left-over cereals in making cakes or cro- 

quettes. 
VIL Eggs for breakfast (tissue building foods). 

1. Hard and soft cooked eggs. 

2. Scrambled eggs. 

3. Omelet with bread crumbs and white sauce. 

4. Eggs poached and served with toast. 
VIII. Quick breads. 

1. Biscuit (baking powder and drop biscuit). 

2. Corn bread. 

3. Muffins, plain, graham, corn. 
IX. Coffee and cocoa. 

X. Simple home breakfast. 

1. Setting table. 

2. Planning the meal. 

3. Preparing the meal. 

4. Serving the meal. 

5. Management of kitchen, including care of soiled 

dishes and left-over food. 

B. SEVENTH GRADE— SEWING. 

(First half of session. Three double periods per w^eek.) 
I. Kimona nightgown, combining hand and machine sewing. 

1. Study of materials suitable for undergarments. 

2. Kinds of seams used in undergarments. 

3. Study of pattern. 

4. Cutting, basting, fitting. 

5. Simple methods of trimming, avoiding use of colored 

ribbons. 
II. Making of drawers, giving special attention to plackets 
and bands. 
III. Plain princess slip or underskirt. 



45 

B. SEVENTH GRADE— COOKING. 

(Second half of session. Three double periods per week.) 
I. Soups. 

1. Cream soups: (a) tomato, (b) cream of pea, (c) bean 

(d) making of croutons. 

2. Soup with stock: (a) bouillon, (b) vegetable soups, 

(c) mutton broth. 
II. Meats. 

1. Study of beef, veal, mutton, pork. 

2. Care of meat in the house. 

3. Various ways of cooking meats and poultry pro- 

duced in the community. 
III. Fish and oysters. 

IV. Vegetables. 

1. Potatoes: baked, stuffed, boiled, fried, mashed, 

creamed, scalloped. 

2. Rice (served as a vegetable) : boiled, rice croquettes, 

red beans and rice, rice curry, rice jambalaya. 
8. Carrots, beets, turnips, onions, beans, peas, etc. 

V. Light bread. 

1. Ingredients used in bread making. 

2. Milling of flour. 

3. By-products of wheat. 

4. Study of yeast. 

5. Making of bread ; care after baking. 

6. Uses of stale bread in bread pudding, preparing 

bread crumbs for scalloped dishes, etc. 

VI. Vegetable salads. 
VII. Simple desserts. 

1. Baked custards. 

2. Baked apples. 

3. Cottage pudding with lemon sauce. 

VIII. Dinner planned, prepared and served by girls to par- 
ents or members of school board. 

IX. School lunch. 

1. General discussion of palatable, easily digested, and 
wholesome lunch for school child. 



46 

2. Lunches planned and interest aroused in learninj^ 
to cook those foods which may be brought to 
school. 

8, Suggestion for the school lunch : 

(a) Meat sandwiches: (1) meats to be used ; (2) 

methods of slicing or grinding and mixing 
with salad dressing. 

(b) Tomato sandwiches with salad dressing. 

(c) Peanut butter made at home, used with sand- 

wiches. 

(d) Parched peanuts ground and mixed with 

preserves and used in making sandwiches. 

HOUSEHOLD MANAGEMENT. 
(One period daily.) 

SIXTH AND SEVENTH GRADES. 

I. The house. 

1. The location and surroundings, flowers, trees, etc. 

2. Soil and drainage. 

3. Farm house planning. 

(a) Farm house compared with city dwelling. 

(b) New and remodeled farm house. 

4. Materials used in construction. 

5. Cost estimated. 

6. Interior finish of walls, floors, ceilings. 

7. Furnishing. 
II. Kitchen. 

1. Requirements of a sanitary kitchen. 

(a) Walls and floor coverings, relation to labor 

in caring for. 

(b) Proper ventilation and lighting. 

(c) Care of kitchen and kitchen equipment. 

(1) Means of securing cleanliness. 

(2) Importance of order and neatness. 

(3) Disposal of kitchen wastes. 
III. Dining room. 

1. Discuss size, location with relation to other rooms, 
floors, best covering, wall covering which will 



47 

suggest cheer and brightness, furniture which is 
durable and appropriate, furnishings simple, cur- 
tains and draperies, 

2. Discuss arrangement of furniture and methods of 

making dining room serve as living room. 

3. Care of linen, silver, and dishes when not in use. 

4. Necessity for screening windows of kitchen and din- 

ing room. 

5. Setting the table, method of serving, duties of wait- 

ress and hostess, table manners, dishwashing, re- 
moval of stains from table cloth, mending and 
darning of table linen, review of French hem- 
ming, method of washing table linen, embroider- 
ing. 
The course in household management should be as prac- 
tical as courses in sewing or cooking. It might be pos- 
sible to get the use of a vacant room in or near the school 
to be fitted up by the girls themselves. The walls 
might be papered or calsomined, the woodwork painted 
or varnished, and the floor covered with matting. While 
one group is kept busy with this, have others making 
curtains, covering chairs, or making a window seat. The 
boys are always eager to show their skill with the ham- 
mer and saw. In this way a very attractive living room 
may be made or a combination living room and dining 
room with well-screened windows and doors. The next 
problem may be the girl's bedroom. 
IV. The bedroom. 

1. Location with reference to other rooms, best floor 
covering and care of same, good shades and drap- 
eries, best light, a softened one for sleeping room. 
Necessary furnishings, advantage of good health- 
ful sleep, therefore a good bed with good springs. 
Proper size of sheets, pillows, etc. Have pupils 
make sheets and pillow slips and teach them how 
to make a bed. Use your own room for this les- 
son. Be sure that each girl gains valuable knowl- 
edge on how to make her own room neat, at- 
tractive and comfortable. 



48 

V. Bathrooms. 

1. Plumbing. 

2. Possibilities of running water. 

3. Plans for fitting up country bathroom, 
VI. Care of house. 

1. Requirements of a sanitary house. 

(a) Sources, kinds, and dangers of dirt. 

(b) How to prevent accumulation of dirt. 

(c) How to remove dirt. 

(1) Systematic cleaning of rooms. 

(2) Special methods for various rooms. 

(d) Care of woods, metals, leather, hangings, 

glass, floors, walls, linens. 

(e) Agents used in securing sanitary conditions. 

(1) Nature's agents: sun, air, water. 

(2) Chemicals, soap powders, agents for 

softening water, chemicals for re- 
moving stains, deodorants, disin- 
fectants, antiseptics. 

2. Household pests and means of destroying them. 

(Teach necessity for screening.) 

3. Disposals of wastes to prevent: 

(a) Obnoxious gases. 

(b) Breeding of flies. 

(c) Pollution of water. 
VII. Daily routine of household work. 

1. Necessity in thought and system in: 

(a) Planning daily routine, weekly plans, 

monthly plans. 

(b) Division of labor. 

2. Study of the household service problem. 

(a) Point of view of mistress. 

(b) Point of view of maid. 

(c) Suggestions for solution of the problems. 

(d) Give general directions for sweeping, dust- 

ing, cleaning of matting, method of wash- 
ing windows, cleaning of painted wood- 
work. Make these lessons practical by 



49 

having pupils really do the work. Give 
lectures in connection with the practical 
work. Have pupils make out a daily pro- 
gram to be used at home. 
(Each member of the class should have an opportunity 
of supervising the cleaning and care of one or two 
rooms for a week. ) 
VIII. Laundering of clothes. 

1. Necessity of mending clothing before laundering. 

2. Removal of stains. 

3. Methods of softening water. 

4. Intelligent use of chemicals and laundry soap. 

5. Methods of washing, bluing, starching, drying. 

6. Ironing. Care of irons. Use of gasoline iron. 

IX. Poultr}' raising. 

1. Classification. 

2. Houses and enclosures. 

3. jManagement of hens for egg production. 

4. Raising chickens. 

5. Fattening poultry. 

6. Marketing poultry and poultry products. 

7. Preserving eggs. 

8. Diseases and insect pests. 

Equipment for Teaching Home Economics in the 
Rural Schools, at a Minimum Cost of $100. 

Home economics would be installed in many country schools 
if the superintendents could know that an equipment may be 
serviceable and comparatively inexpensive. 

Two rooms are almost necessary, one for the kitchen and 
the other for the dining room, where the girls are taught serving 
and care of the dining room. One large room may be used if two 
are not available. It is possible to use the regular class room 
for sewing, cooking and household management. 

I. Kitchen equipment for class of twelve. 



50 

1 large range $25.00 

1 coal oil stove 10.00 

1 cupboard made of two good boxes 

1 cupboard (rat proof) 3,00 

1 dozen paring knives 1.00 

1 dozen forks (steel with wooden handle) 1.75 

1 dozen tablespoons (nickle plated) 1.50 

1 dozen teaspoons 1.80 

3 baking dishes 1.25 

3 frying pans 50 

6 small dish pans 1.50 

6 mixing bowls 60 

3 graters 30 

3 baking pans 30 

1 dozen measuring cups 60 

6 porcelain plates 38 

3 Dover egg-beaters 30 

3 biscuit cutters 10 

1 wire strainer 10 

6 fruit jars for salt, soda, etc 25 

2 water pails 1.00 

10 yards of toweling 1.00 

II. Dining room equipment. (A table, round or square, may 
be borrowed from class room.) 

6 chairs $ 4.00 

Small dinner set consisting of: 

6 cups and saucers 60 

6 plates (medium size) 60 

1 platter 15 

.2 vegetable dishes 50 

6 plated knives 60 

6 plated four-pronged forks 60 

salt and pepper shaker (glass) 60 

6 drinking glasses 60 

sugar and creamer and teapot 1.00 

1 table cloth 2.50 

III. Sewing room equipment. 

1 Singer sewing machine $30.00 

1 demonstration frame 15 



51 

BIBLIOGRAPHY. 

Courses in home economics are as yet so new that the work 
lacks organization and unity. Few books have been written for 
use as texts in any division of the subject; and none have been 
prepared specially for the class work of a definite grade, and 
covering a definite division of the subject matter. But, not- 
withstanding the lack of text-books, certain well-defined sub- 
divisions of the whole field are pretty generally accepted. These 
are: (a) cooking and food study, fb) sewing and textiles; (c) 
household management. The following books are suggested for 
students of the high school, to be used largely as text-books 
These texts are to be supplemented by reference books in the 
home economics library. 

A. COOKING AND FOOD STUDY. 
I. Eighth and Ninth Grades. 

1. Domestic St^ience Principles and Application. Bailey. 

Webb Publishing Co., St. Paul, Minn. 

2. Theory and Elements of Cookery. Williams and 

Fisher. 
II. Advanced Cooking. Eleventh Grade. 

1. Domestic Science. Bailey. 

2. Nutrition and Diet. Conley. 

B. SEWING AND TEXTILES. 

I. Eighth and Ninth Grades. 

1. Goodwin's Course in Sewing, I, II, III. 60 cents each. 

F. D. Beattys Co., 225 Fifth Avenue, New York. 

2. How the World Is Clothed. Carpenter. 

3. Shelter and Clothing. Kinne and Cooley. 
II. Eleventh Grade. Sewing. 

1. Shelter and Clothing. Kinne and Cooley. 

2. Household Textiles. Gibbs. 

C. HOUSEHOLD MANAGEMENT. 
I. Tenth Grade. 

1. Shelter and Clothing. Kinne and Cooley. 

2. Hous!»hold Management. Terril. 
8. The House. Bevier. 



52 

Books, Bulletins and Magazines for Reference and 
Supplementary Reading. 

I. BOOKS USEFUL IN TEACHING COOKING 
AND FOOD STUDY. 

Boston Cooking School Cook Book. Farmer. (Little-Brown, 

$2.) 

Boston Cook Book. Lincoln. (Little-Brown, $2.) 

Century Cook Book. Arnold. (Century, $2.) 

Food and Cookery for the Sick and Convalescent. Farmer. 
(Little-Brown, $1.50.) 

Practical Cooking and Serving. Hill. (Doubleday-Page, $2.) 

Home Science Cook Book. Lincoln and Barrow. (Whit- 
comb, $1.) 

New Cook Book and Marketing Guide. Parloa. (Estes, $1.50.) 

Camp Cookery. Kephaut. (Outing Publishing Co., $.70.) 

Theory and Elements of Cookery. Williams and Fisher. 
(Macmillan, $1.) 

Lessons in Cooking Through the Preparation of Meals. Rob- 
inson and Hammel. (American Book Co., Chicago, $1.50.) 

French Household Cooking. Keyzer. (Whitcomb and Bar- 
row, $.60.) 

Good Luncheons for Rural Schools. (Whitcomb and Bar- 
row, $.10.) 

How the World is Fed. Carpenter. (American Book Co., 
New York, $.60.) 

Chemistry of Cooking and Cleaning. Richards and Elliott. 
(Whitcomb and Barrow, Boston, Mass., $1.) 

Food and Its Functions. Knight. (Whitcomb and Bar- 
row, $1.) 

Bacteria, Yeasts and Molds in the Home. Conn. (Ginn & 
Co., $1.20.) 

Bacteriology. Household. Buchanan. (Macmillan, $2.25.) 

Cost of Living. Richards. (Wiley, $1.) 

Dietetics, Practical. Thompson. (Appleton, $5-6.) 

Food, Cost of. Richards. (Wiley, $1.) 

Food and Dietetics. Norton. (American School of Home Eco- 
nomics, $1.25.) 



53 

Food and its Function. Knigiit. (Scribner, $1.00.) 
Food and Household Management. (Kinne and Cooley.) 
Home Economics. Parloa. (Century, $1.50.) 
Nutrition and Diet. Couley. (American Book Co., $.60.) 
Handbook of Domestic Science and Household Arts. Rich- 
ards. $1. 

The Westfield Book of Pure Foods. Board of Health, West- 
field, Mass., $.10. 

The Chemistry of Food and Nutrition. Sherman. (Mae- 
millan, $1.50.) 

Household Science and Arts. Morris. (American Book 
Co., $.60.) 

Milk and Its Products. Wing. (Macmillan, $1.50.) 
The Story of a Grain of Wheat. Edgar. (Appleton, $1.) 

II. BOOKS USEFUL IN TEACHING SEWING 
AND TEXTILES. 

Textiles. Woolman and McGowan. (Macmillan, $1.80.) 
How the World Is Clothed. Carpenter. (American Book 
Co., New York, $.60.) 

Household Textiles. Gibbs. (WhiLcomb and Barrow, $1.25.) 
How the World Is Housed. (Carpenter, $.60.) 
Art and Economy in House Decorations. Tuke. (John Love 
Co., New York, $1.35.) 

Shelter and Clothing. Kinne and Cooley. (Macmillan Pub- 
lishing Co., Chicago, 111., $1.10.) 

The Story of Textiles. Perry Walton. 
School Needlework. Hapgood. (Ginn, $.50.) 
Domestic Art in Woman's Education. Cooley. 
Woman's Share in Primitive Culture. Mason. (Apple- 
ton, $1.75.) 

The Woman of Tomorrow. Hard. (Baker and Taylor, $1.50.) 
Girls and Education. Briggs. (Haughton & Mifflin, $1.00.) 
Vocation for the Trained Woman. Perkins. (Songmans, 
Green, $1.20.) 

The Woman Who Spends. Richardson. .(Whitcomb and Bar- 
row, $1.00.) 



54 

The Art of Right Living. Richards. Whiteomb and Bar- 
row, $.50.) 

The Efficient Life. Galick. (Doubleday and Page, $1.20.) 
Power Through Repose. Call. (Little-Brown, $1.00.) 

III. HOUSEHOLD MANAGEMENT. 
The House Bevier. (American School of Home Economics, 

Chicago, $1.50.) 

The Healthful Farmhouse. Dodd. (Whiteomb and Bar- 
row, $.60.) 

The Sanitation of a Country House. Bashore. Wiley, $1.) 
The Cost of Cleanliness. Richards. (Wiley, $1.) 
The Farmstead. Allen (Ginn, $1.25.) 
Household Management. Terril. $1.50. 
Home Economics. Parloa. (The Century Co., $1.) 
The Cost of Living. Richards. (Wiley, $1.) 
How to Keep Household Accounts. Haskin. (Harper, $1.) 
Home Care of the Sick. Pope American School of Home Eco- 
nomics, $1.50. 

One Woman's Work for Farm Women. Buell. $.55. 
Laundry Manual. Balderston and Limerick. (Avil, Phila- 
delphia, $.50.) 

Any book listed may be obtained from Whiteomb and Bar- 
row, Huntington Chambers, Boston, Mass. 

IV. MAGAZINES. 

Boston Cooking School Magazine, $1. 
Good Housekeeping, $1.50. 
National Food Magazine, $1.50. 
Delineator, $1.50. 
Ladies' Home Journal, $1.50. 
Journal of Home Economics, $2. 

These magazines may be ordered from Grumiaux News and 
Subscription Company, 175 Fifth Avenue, New York City. 

V. BULLETINS. 

It will be necessary to write to the United States Department 
of Agriculture, Washington, D. C, for the following bulletins. 
These bulletins are sent free and furnish splendid material 



55 

for class use. It would be well for every school to obtain at least 
one complete set. 

Bulletin 28 — American Food Materials. 

Bulletin 121 — Peas, Beans. 

Bulletin 348 — Bacteria in Milk. 

Bulletin 389— Bread Making. 

Bulletin 203— Canned Fruit. 

Bulletin 375 — Care of Food in Home. 

Bulletin 282— Celery. 

Bulletin 249 — Cereals as Breakfast Foods. 

Bulletin 36 — Cotton Seed and Its Products. 

Bulletin 176— Cranberry Culture. 

Bulletin 131 — Household Tests for Butter. 

Bulletin 252 — Maple Suy:ar and Syrup. 

Bulletin 52— Sugar Beet. 

Bulletin 324 — Sweet Potatoes. 

Bulletin 293— The Fireless Cooker. 

Bulletin 353— The Ice Box. 

Bulletin 293— The Model Kitchen. 

Bulletin 202 — Digestibility of Starch of Different sorts as 

Effected by Cooking. 
Bulletin 126 — Eggs and Their Uses as Food. 
Bulletin 85 — Fish as Food. 
Bulletin 249 — Food, Care of in the Home. 
Bulletin . . . — Food Customs and Diet in American Homes. 
Bulletin . . . — Food, Functions and Uses. 
Bulletin 142 — Food, Principles of Nutrition and Nutritive 

Value of. 
Bulletin 298 — Food Value of Corn and Corn Products. 
Bulletin 293— Fruit, Uses as Food. 
Bulletin 175 — Home ^Manufacture and Use of Unfermented 

Grape Juice. 
Bulletin 162 — Influence of Cooking Upon the Nutritive Value 

of Meats. 
Bulletin 34 — Meat, Composition and Cooking. 
Bulletin 183 — Meat on the Farm. 
Bulletin 413 — ]\Iilk, Care of in the Home. 
Bulletin 363— Milk, Use of as Food. 
Bulletin 526— ^Mutton and Its Value in the Diet. 



56 

Bulletin 332— Nuts and Their Use as Food. 

Bulletin 255 — Preparation of Vegetables for the Table. 

Bulletin 295 — Potatoes and Other Root Crops as Food, 

Bulletin 182— Poultry as Food. 

Bulletin 93 — Sugar as Food. 

Bulletin 535 — Sugar and Its Value as Food. 

Bulletin 234 — Tea Cultivation and Manufacture in the U. S. 

Bulletin 516 — The Production of Maple Syrup and Sugar. 

Bulletin 165— Silk Worm Culture. 

Bulletin 27— Flax for Seed and Fiber. 

Bulletin 274— Flax Culture. 

Bulletin 155 — How Insects Aifect Health in Rural Districts. 

Bulletin 166 — Cheese Making on the Farm. 

Bulletin 241 — Butter Making on the Farm. 

Bulletin 270 — Modern Conveniences for the Farm House 

Bulletin 345 — Some Common Disinfectants. 

Bulletin 369 — How to Destroy Rats. 

Bulletin 377 — Harmfulness of Headache Mixtures 

Bulletin 426 — Canning Peaches on the Farm. 

Bulletin 432 — How a City Family Managed a Farm. 

Bulletin 444 — Mosquitoes : Remedies and Preventives. 

Bulletin 449 — Rabies or Hydrophobia. 

Bulletin 450 — Some Facts About Malaria. 

Bulletin 459 — House Flies. 

Bulletin 463— The Sanitary Privy. 

Bulletin 126 — The Study on the Digestibility and Nutritive 
Value of Bread. 

Bulletin 359 — ^Vegetables, Canning of. 

Bulletin 256 — -Vegetables, Preparation of for the Table. 

Bulletin 473 — Tuberculosis. 

Bulletin 478 — How to Prevent Typhoid Fever. 

Bulletin 487 — Cheese and Its Economical Uses in the Diet. 

Bulletin 108 — Trichinosis: A Danger in the Use of Raw 
Pork for Food. 

Bulletin 143 — Milk and Its Products as Carriers of Tubercu- 
losis Infection. 

Bulletin 152 — Directions for the Home Pasteurization of 
Milk. 



57 

Bulletin 153 — The Dissemination of Disease by Dairy Prod- 
ucts and Methods for Its Prevention. 
Bulletin 166 — The Digestibility of Cheese. 
Bulletin 170— The Extra Cost of Producing Clean Milk. 
Bulletin 25 — Coloring Matters for Foodstuffs and Methods 

for Their Detection. 
Bulletin 5— The Carpet Beetle, or ''Buffalo Moth," 
Bulletin 34— House Ants. 
Bulletin 36— The True Clothes Moths. 

Bulletin 46 — Hydricyanic Acid Gas Against Household In- 
sects. 
Bulletin 47— The Bedbug. 
Bulletin 51 — Cockroaches. 
Bulletin 71 — House Flies. 
Bulletin 77 — Harvest Mites, or "Chiggers." 
Bulletin 108— House Fleas. 

The State Board of Health of Washington publishes a month- 
ly bulletin, which will be sent free to anyone in the state upon 
request. It should have a wide circulation. Send for it. "Write 
to the State Commissioner of Health, Cobb Building, Seattle, 
"Washington. 

March — Flies ; Camp Sanitation ; School Sanitation, etc. 
May — Special Typhoid Bulletin. 

June-July — Rules and Regulation of the State Board of 
Health. 

August-September — Milk : Pasteurization ; Care in Handling. 
Principle of Jelly Making. University of Illinois. 
Lessons in Cooking for the Sick and Convalescent. Govern- 
ment Printing O.ffice, Washington, D. C. Five cents.) 

Bulletin 391— Meat, Economic Use in the Home. Univer- 
sity of Illinois. 

Bulletin 147 — Meat, Market Classes and Grades of. Univer- 
sity of Illinois. 

Bulletin 158 — Meat, Relative Economy, Composition and Nu- 
tritive Value of the Various Cuts of Beef. University of Illinois. 
Bulletin 17 — Twelve Lessons on Foods and Their Prepara- 
tion. University of Nebraska. 

Bulletins on Pure Food. E. F. Ladd. Edited by Emily May, 
North Dakota Experiment Station. Fargo, N. D. 



58 

1. Some Points in Choosing Textiles. Charlotte Gibbs, Depart- 

ment of Household Science, University of Illinois, Urbana, 
111. 

2. Hints on Choosing Textiles. Bertha Titsworth, Cornell Uni- 

versity, Ithaca, N. Y. 

3. From Wool to Cloth. American Woolen Company, Boston, 

Mass. 

4. A Short Description of Silk and Silk Manufacture. Cheney 

Bros., South Manchester, Conn. 

5. The Silk Worm and Its Silk. Belding Bros. & Co., Monroe 

and 5th Avenue, Chicago, 111. 

6. Silk, The Real Versus the Imitation. Brainerd & Armstrong 

Company, New London, Conn, 

7. Silk Culture. Bulletin 181. North Carolina Agricultural 

Experiment Station, Raleigh, N. C. 

8. The Story of Cotton. Hampton Institute Press, Hampton, 

Virginia. 

List of Educational Exhibits. 

(Firms that furnish free, on application, exhibits for use in 
schools having proper facilities for taking care of them.) 

TEXTILES, DYESTUPPS, CLOTHING, ETC. 

Buttons. J. F. Boepple Button Co., Davenport, Iowa. 

Cotton. U. S. Dept. of Agriculture, Dept. of Plant Industry. 
Specimens of cotton bolls, seed, oil, and cakes. 

Cotton. Williamantic Thread Co., Williamantic, Conn. Case 
containing many specimens. 

Cotton. American Cotton Co., 25 Broad Street, New York. 
Exhibit in boxes showing stages in preparation. 

Cotton. Clark's 0. N. T. Spool Cotton. Geo. A. Clark & 
Bros., 400 Broadway, New York. 

Dyestuffs. Cassela Color Co., 182 Front Street, New York, 
Hemp and Jute. Edwin Fiter Co., Philadelphia. Cordage 
Works. 

Linen. U. S. Dept. of Agriculture, Bureau of Plant Indus- 
try, Flax stalk and fiber, also combed ramie, hemp, jute. 

Linen. Batbour Linen Thread Co., 96 Franklin Street, New 
York, 



59 

Plant Fibers of the United States. Bureau of Plant Industry, 
Washington, D. C. 

Ramie. Schlinten Ramie Co., 413 Browne Street, New York. 
Box containing specimens of stalk and fiber. 

Ramie in Process of Manufacture. Ringheim-Schlichten 
Ramie Co., 473 Borrme Street, New York. 

Shoes in Various Stages of Manufacture. W. L. Douglas 
Shoe Co., Brockton, Mass. 

Silk Cloths in Process of Manufacture. Cheney Silk Mills, 
South Manchester, Conn. 

Silk Culture. Corticelli Mills, St. Louis, Mo. 

Twine. Dolphine Jute Mills, Paterson, N. J. 

FOODS. 

Baking Powder. Dr. Price Manufacturing Co., Chicago; 
Royal Baking Powder Co., New York. 

Breakfast Foods. Postum Cereal Co., Battle Creek, Mich. 

Cereals. Hicker-Jones Jewel IMilling Co., Water and Cor- 
lears Streets, New York. 

Chocolate and Cocoa. Hershey Chocolate Co., Hershey, Pa. ; 
Walter Baker & Co., Dorchester, Mass.; Huyler's, New York; 
Walter ]\r. Lowney Co., Boston. 

Cocoanut, Products of. C. F. Simonin's Sons Co., Trenton 
and Clearfield Streets, Philadelphia. 

Coeoanuts, Two Full-Husked. L. Schepp & Co., New York. 

Coffee Branch in Colors on Cloth. E. J. Gillies & Co., 24 
Washington Street, New York. 

Coffee and Tea. "From Tree to Lip." C. F. Blanke Tea & 
Coffee Co., St. Louis, ]\To. 

Corn Products. Glucose Sugar Refining Co., Chicago; Corn 
Products Co., Chicago. 

Flour in Process of Manufacturing. Wa.shburn- Crosby Co., 
Minneapolis; Pillsbury -Washburn Co., Minneapolis. 

Malted Milk. Horlick's Malted Milk Co., Racine, Wis. 

Manufactured Products. American Cereal Co., Chicago. 

Rice. American Rice Co., Kansas City, Mo. 

Salt. The Diamond Crystal Salt Co., St. Clair, Mich. 

Spices. Wm. Schotten & Co., St. Louis, Mo. 



60 

Sugar in the Process of Refining. American Sugar Co.. 
New York. 

Tea and Coffee. Chase & Sandborn, Boston and Chicago. 
An Educational Miniature House. Johnson & Keichline. 
Bellefonts, Penn. 

FUELS AND ILLUMINANTS. 

Petroleum and By-Products. Standard Oil Co., 26 Broad- 
way, New York City. 

Soap. Proctor & Gamble, Ivorydale, Ohio. 

Charts showing the composition of food materials. Prepared 
by C. F. Langworthy, U. S. Dept. of Agriculture, may be ob- 
tained for a nominal price. 



LIBRARY OF CONGRESS 



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